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“Ya, I’m baking my own birthday cake. So what?”

Ok, so it’s not exactly my birthday. We are at the cottage this weekend with Jeff’s parents. Since my birthday is less than a week away we will celebrate tonight/all weekend. I thought baking a carrot cake would be quite fitting for the occasion.

I have NEVER liked carrot cake. My lovely celiac friend had made gluten-free carrot cupcakes and was kind enough to share one with me. It was amazing. I didn’t realize carrot cake has cream cheese icing (my favourite). I considered steeling the recipe from her (it was guaranteed to impress), but we don’t have any gluten sensitivities in our family, so I began my search for a healthy (er) recipe. I found this Super Moist Carrot Cake with Cream Cheese Frosting on skinnytaste.com. I bought fancy Easter cupcake wrappers but last-minute decided I would do a layered cake.

I altered the recipe a little bit. I could only find a 14 ounce can of crushed pineapple, so I added 6 ounces of apple sauce (measured with a shot glass). I also added about 1/4 cup of plain greek yogurt to the frosting to thin it out a bit. I also didn’t use coconut or the nuts, I did add about a 1/4 cup of hemp hearts though. The true test will be after dinner tonight. My father in law has recently informed me that he is a big carrot cake fan, so fingers cross he likes mine!